Since my family had been missing the Chocolate Hokkaido Milk Chiffon Cupcake I made awhile ago, I decided to put these newly bought cupcake liners to good use and made a coffee variation of those cupcakes

Double-boil milk, cream cheese and instant coffee until smooth. 2 sachets of 3 in 1 instant coffee & 1 tsp of nescafe powder( I advise to add in a tsp of coffee emulco to enhance the coffee taste. 2 sachets of 3 in 1 instant coffee & 1 tsp of nescafe powder( I advise to add in a tsp of coffee emulco to enhance the coffee taste